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Ham hock colcannon New-recipe-icon

Creamy, comforting mash with garlic and double cream, chunks of ham hock and shredded Savoy cabbage. Serve a bowlful topped with a runny fried egg

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 600
  • Carbohydrates 38
  • Saturated Fat 18
  • Sugar 3
  • Protein 25
  • Fat 37
  • Fibre 7
  • Salt 2.2

Nutrition per serving

  • Calories 600
  • Carbohydrates 38
  • Saturated Fat 18
  • Sugar 3
  • Protein 25
  • Fat 37
  • Fibre 7
  • Salt 2.2

Ingredients

  • 800g floury potatoes (such as Maris Piper or King Edward)
  • 50g butter
  • 3 garlic cloves, chopped
  • 1 small Savoy cabbage, shredded
  • 8 spring onions, sliced on a diagonal
  • 100ml double cream
  • 2 tbsp wholegrain mustard
  • 180g ready-cooked ham hock
  • 4 eggs

Method

  1. Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.

  2. Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.

  3. Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.

  4. Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.

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